Place peppers on foil on a cookie sheet under a hot broiler, or grill over hot coals. Turn frequently until all the skin is blistered. Wrap in the foil for about 20 minutes, until cool. Peel off the skins carefully (don’t worry if some of the skin remains). Make a slit with the tip of a paring knife in the pepper at the cap. Clean all the seeds out, using a sharp knife to carefully remove the seeds at the stem end. Try to keep the peppers intact, and if you use water to rinse the peppers, let them dry completely before stuffing.
Cut the cheese into squares or strips, and insert into each pepper. You may need to secure peppers closed with thin toothpicks. Don’t worry if they will not stay closed; the batter and coating will help hold them together. Refrigerate stuffed peppers until ready to fry.
Heat oil about 2” deep in a saucepan or electric skillet to a temperature of 375F.
Beat eggs with milk in a medium bowl; stir together cornmeal mix and flour in another container. Carefully dip stuffed peppers into egg mixture, then cornmeal mixture to coat.
Fry the peppers a few at a time for about 2 minutes on each side, or until the coating is golden brown. Remove with tongs, and place into a 9 X 13 inch dish.
Cover each pepper with Spanish sauce and grated cheese. Warm in a 350 degree oven for 10-20 minutes.

In a large pot, sauté the onions and garlic in oil. When the onions just begin to brown, stir in the tomatoes and seasonings. Simmer on low heat for at least 30 minutes. Taste for salt and add as needed.